Mixing Tips; Mixing Anti Kneading - KitchenAid 5K45SS Instructions Manual

Mixing Tips
Converting Your Recipe to tile Mixer beater. The Pouring Shield can be used to
The mixing instructions fimnd in this book
can be used to convert your thvorite t_cipes
fbr use with vour KitchenAid _ Mixer.
To help detei'mine a mixing procedure, your
own obsen_ations attd experience will be
needed. %htch the batter or dough attd mix
only until it has the desired appearance
deb:cribed in your recipe, such as "smooth
attd cmamv.'"Use the "Speed ContM
Guide" to help determine proper mixing
speeds.
Adding Ingredients
The standard procedure to Mlow when
mixing most batters, especially cake attd
cookie batters, is to add:
1/3 dU ingtwdients
1/2 liquid ingredients
1/3 dU ingtwdients
1/2 liquid ingredients
1/3 dU ingrwdients
simplii[_ adding ingredients.
NOTE: If ingredients in very bottomof
bowlare not thoroughlymixed, the beater
is not fhr enough into the bowl.See "Beater
to BowlClearance."
Cake Mixes
When preparing packaged cake mixes, use
Speed 4 for medium speed attd Speed 6 fl_r
high speed. For best t_sults, mix fbr the
time stated on the package directions.
Adding Nuts, Raisins or
Candied Fruits
Solid materials should be Mded in the last
few sections of mixing on Stir Speed. The
batter should be thick enough to kee l) the
fl'uits attd tints fl'om sinking to the bottom
of the pan during baking. Sticky fl'uits
should be dusted with flour for])etter
distribution in the batter:
Use Stir Speed until ingredients have been
blended. Then graduall) increase to desired
speed.
Always add ingredients as (:lose to side of
bowl as possible, not directly into moving
Liquid Mixture
Mixtm_scontaining large amounts of liquid
ingt>dientsshould be mixed at lower
speeds to awfidsplashing. Increase speed
only after mixture has thickened.
Mixing and Kneading Yeast Dough
1. Place all dU ingredients including yeast
into bowl.except last l to 2 cups (250 mL
to 500 mL)flora:
2. Attach bowl attd dough hook.Lock
5K45SShead or raise 5KSSS/SKPM5
bowl.Turn to Speed 2 attd mix about
15 seconds or until ingredients are
combined.
NOTE: If liquid ingredients are added too
quickly,they _ill fbrma pool around the
dough hook attd slowdown mixingprocess.
3. Continuingon Speed 2. gradually add
liquid ingredients to flour mixture,about
30 seconds to ] minute.Mix 1 minute
longer. R-10
4. Continuing on speed 2, gently tap
remaining flour around sides of bowl,
1/2 cup (125 mL) at a time, as needed.
Mix until dough clings to hook attd
cleans sides of bowl, about 2 minutes.